Butcher's Secret: Beef Shin Stew Recipe

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Step back in time with us in this episode of The Old Cookbook Show! Today, we're cooking from the historic 1914 Battersea Polytechnic Domestic Science Household Cookery Recipes, recreating a classic shin of beef stew. This forgotten cut of meat, filled with sinew and rich flavours, is making a comeback, and we're diving deep into its unique cooking process. Watch as we explore the differences in historical vs. modern ingredients, share tips on enhancing flavour, and experiment with a thickening technique using browned flour. Join us for some kitchen nostalgia and inspiration for your next hearty meal!
SHIN OF BEEF STEW.
1 Ib. shin of beef.
I carrot, turnip, onion.
Seasoning.
I 1/2 tablespoonfuls browned flour.
¾ pint liquid.
METHOD.
1. Wipe the meat and cut it into neat pieces.
2. Cut the vegetables into small dice.
3. Place the meat and vegetables into a saucepan.
4. Add the water and seasoning and simmer gently
2 hours.
5. Mix the flour to a smooth paste, add to the meat and boil 5 minutes.
6. Serve on a hot dish and garnish with parsley.
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L1S 0E9

Опубликовано:

5 окт 2024

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Комментарии : 129

@matthewdockter2424 11 часов назад

I appreciate your Sunday morning shows very much, thanks Glen!

@pamanderson1417 10 часов назад

I will try this with fresh shin of deer next month 😊

@susanhiggs6873 10 часов назад

Great pivot using deer instead of cow.

@heidiedelman6840 8 часов назад

I was just thinking the same thing. Our deer season ended already and we now have venison to add to the freezer! 🎉

@majuss06 2 часа назад

I made soup with shin of deer a couple of hours before watching this. That was very good as well 🙂

@PamelaHildreth-i5w 9 часов назад

When I was little , we'd get heat rash because we played outside and got sweaty . My grandmother would brown flour and put that on our rash, and it made the rash feel so much better. Hadn't thought about in years. Thank you for the memory.

@OhJodi69 5 часов назад

Browned flour was also used for baby bottoms.

@canaan_perry 11 часов назад

We buy this as ‘gravy beef’ in Australia. It’s actually pretty pricey here and costs the same amount as chuck steak. You can brown it for stews and the connective tissue softens into a tender gelatinous texture after a couple of hours of slow braising.

@anna9072 11 часов назад

Yes, I love the gelatinous nature of this cut, when cooked right.

@bradmcmahon3156 2 часа назад

Thanks for that, I wondered where on the cow that gravy beef came from.

@Ottawa411 9 часов назад

I see this cut of meat here in Ottawa at "Asian" grocery stores. I have been very tempted to buy it, so I am glad that you put out this recipe video before I did. I grew up hating parsnips and loving rutabaga. I still love rutabaga, but now I love parsnips. I would happily use both.

@NorthernMike-1 8 часов назад

Cheers from South Keys Parsnip tip: clean and cut your Parsnips. Give them a coating of Olive Oil or melted butter Sprinkle with Lowrey’s Seasoned Salt. Bake 350-375 til tender! Absolute perfection!

@tyiu5629 8 часов назад

Yes. Asian supermarkets should carry this cut. Try braising it whole (not cut up). Low and slow for a ridiculous amount of time. You end up with an egg shaped lump of meat that is thoroughly marbled with soft tendon. This needs to be cooled before cutting as it will fall apart at this point. When carving, cut across the grain. If you have a really sharp knife you can try really thin slices.

@jrkorman 7 часов назад

I grew up liking nearly all root veggies and was thinking "Where's the parsnips?" They would be in mine!

@Namasu604 3 часа назад

It's occasionally called "bubble meat" also, since the tendons on the inside look like little bubbles after slicing. Chinese restaurants often include sliced beef shin in the cold appetizer platters. It's poached in a spiced soy sauce based cooking liquid for a long time, chilled, and then sliced like ham.

@Naith123 3 часа назад

lol I don’t like swede (rutabaga) still but I’ve always loved parsnips so exact opposite

@restorer19 7 часов назад

It's amazing how the chewiest cuts of beef can become completely soft when treated gently. The last time I used beef shin, I also added a cut of "beef tendon", which looked like just the huge think tendon from an upper limb, no meat at all on it. One of my favorite additions to pho, too.

@robinwatkins8528 8 часов назад

My grandmother was born and raised in Oklahoma, and her beef stew was very simple, just beef, potatoes, carrots, salt and pepper. Yet, it was always full of flavor, without needing any special additions or seasonings.

@akc5150 6 часов назад

I've used beef shin over here in England for decades in any stew, casserole` or for braising in anything! Love it!! PACKED with flavour and ALL the connective tissue breaks down and even more ooomph to a dish! I usually DO brown it however but have never had an issue with it!

@TheDriftwoodlover 9 часов назад

A Chinese friend used to take me to Asian markets in the city to buy shin meat. I have her recipe for a lovely Chinese stew, though I debone shanks as I’m unwilling to make that drive. You’ve inspired me to try this recipe. Edit: the soft tendon is considered a delicacy in China, as I’m told, for its nutritional benefit.

@zoznammic 10 часов назад

Yeah, the shin is quite popular here in central Europe. Mostly used for such stews and traditional Goulash recipes. That's why I lol-ed when you said it is "so cheap". It went up a lot lately.

@SamClemens-id3cl 8 часов назад

Shin of beef & lower meat cuts are really common in old cookbooks. Today, your best bet is at Asian grocery stores.

@lesliemoiseauthor 9 часов назад

Your beer makes another appearance!

@GrandmaLynn 7 часов назад

Brown flour! Awesome and used in French Quebec pork hock and beef meatballs rague! It makes the rague taste so good! We never add white flour and it thickens it nicely!

@Jeffffrey0902 6 часов назад

I love beef shin. Not only is it cheap, the tendons in it add lovely chewiness to the meat when done right. As for the parsnip, you may think about replacing it with daikon radish. If you also replace the herbs with bay leaves, star anise, a cinnamon stick and Szechuan peppercorns, and the alcohol with more stock, you'll have something similar to the broth of the famous Taiwanese beef noodle soup (which you don't thicken). You can even try to season it with salt and soy sauce (separately) to see which one you prefer.

@adsrentals 11 часов назад

I recently did a pot roast, used jicama in it in addition to the other vegetables. Was surprised how well it held structure during cooking process, I enjoy exploring different vegetables to bring something new to ordinary meals.

@itzel1735 9 часов назад

Good to know.

@anneirenej 8 часов назад

If you havent tried radishes yet oh they are so delightful. You know the ones people use for salads.

@jeanworriedaboutdemocracy5413 4 часа назад

@@anneirenej I discovered this probably 10 years ago. Now they are one of my favorites. A friend of mine from France told me about using radishes and soups and stews.

@Matthew4TheWin 11 часов назад

“Hendo’s” or Hendersons Relish is available on Amazon U.K (or the corner shop if you happen to live in Sheffield).

@SheilaisOffensive 10 часов назад

Is this kind of like Worcestershire sauce?

@SciFi2525252000 10 часов назад

@@SheilaisOffensive kind of.

@Matthew4TheWin 9 часов назад

@@SheilaisOffensive yes very similar but made with tamarind instead of anchovies. It’s vegan, not that it matters in this recipe of course.

@barneyallen5377 9 часов назад

@@SheilaisOffensiveIt’s much better IMVHO. It’s far less acidic.

@barneyallen5377 9 часов назад

I have no trouble finding it in supermarkets in North Yorks.

@travisadams4470 8 часов назад

Shining the light on shin.

@joyo2367 6 часов назад

My momma always used beef shank when making beef stew or soup. Boling the bones make it so tasty!

@rowejon 6 часов назад

I haven't often used shin, but then always on the bone. The marrow adds to the flavour.

@darnstewart 9 часов назад

Where I'm from in the UK we get shin in the butchers, but you only get it as a slice through the leg in the cross section, with the bone in it and its marrow through the centre of the bone. If the shin is from the same cow you'll see the progression in the display cabinet, from the bottom to the top of the shin.

@MartinSteed 8 часов назад

Beef shin is my 2nd favourite cut to use in a stew - oxtail being my number 1. It is commonly available here in the UK. I like the way the connective tissue gets when its slowly cooked.

@gabriellakadar 4 часа назад

Oxtail used to be inexpensive until celebrity chefs showed up. Shin is not cheap anymore either. The other day I bought four fresh pork kidneys for only $2,28. Shhh, don't tell anyone.

@ShesInLosAngeles 8 часов назад

My local Carnicerias carry this cut and a bunch of other fun “parts”. 😉

@anneirenej 8 часов назад

This took me right back to my Moms stew. ❤

@adambrocklehurst4211 10 часов назад

We have shin of beef in supermarkets in Britain, for stew. Browning certainly doesn't harm the meat ive been doing it for years and it adds a lot of flavour, what matters is the low long cook, which tendorises it deliciously.

@dottyk1637 10 часов назад

I think I've seen beef shin at many Asian stores here in the GTA, also some European shops aswell. Haven't bought it in the past, I did know that it would make an excellent stew, ...maybe I will buy some soon. Thanks Glen😋

@harrypimentel2247 9 часов назад

My mother and sister used to make this with ox tails ( when ox tails were cheap. Now oxtails are more expensive than short ribs).They would cook it in a slow cooker. Instead of using salt and pepper, they would use all-spice. They would thicken the stew with pig’s trotter.

@vanessag6303 7 часов назад

Perfect for fall!! I just saw some lamb chunks for stewing on sale, and have some root veg that needs using...stew it is!

@michaelbratton3319 10 часов назад

On tap beer available in your kitchen?guess who'd get no cooking done at all😂?that looked banging again,cheap protein wins again👍

@cmasailor 4 часа назад

Saved to watch later... I have a lot of venison and elk shanks in the freezer

@lordkrispy 6 часов назад

Hi, I love all your content. It's fantastic. Please keep going! UK here, I've not seen shin of beef for sale in ages and I suspect I'd have to pay an arm and a leg for it in a specialty butcher to get hold of it. Might have to though. This looked ace

@lornacy 11 часов назад

Seems like I have had tendon in Pho quite a lot and it's very tender. Sort of leaves my mouth feeling oily, but in a good way. I always order it when I go to Than Brothers 😃

@Ronald-n4b 11 часов назад

Here in Arizona you can buy it at any Mexican grocery store. Good video as always thank you kindly.

@kristophergoordman7225 8 часов назад

Brazilians use this cut as well. My wife used it for a Brazilian stew in the pressure pan and all that connective tissue disappeared.

@mountainkimmie 8 часов назад

First thing I thought of, that this would be a good candidate for the pressure cooker. In my experience the long, slow braising yields slightly superior results to the pressure cooker, but cooking under pressure is faster. I've had some success extending the cook times in the pressure pot for tougher cuts of beef beyond what would be typically called for, which somewhat defeats the pressure cooker's main virtue of speed but still does save some time over the traditional slow cooking and can give you something closer to the braised result. Experience is the best teacher and with some experimentation you can find your own best method.

@kristophergoordman7225 6 часов назад

I think the long slow braise is much better for the tougher meats like brisket because it actually tenderizes the meat better rather than just breaking it down. But I also think the pressure cooker is better at breaking down all the connective tissue and combined with the speed I t’s our go to gadget. That’s why I use Chuck roast. For me, I t’s the perfect cut to make stew in a pressure cooker.

@edithmaverickfolger4014 11 часов назад

An easy replacement for turnips are radishes. Very cheap and you don't have to peel them. Easiest thing to grow too.

@Er-sv5tn 8 часов назад

Love radishes....used to take salt to the garden and eat them. Got a little grit...😊

@andrewaway 10 часов назад

In a good Chinese restaurant you often get dishes with “tendon” in them. Must be this. It doesn’t sound appetizing but it is delicious

@kiija5354 10 часов назад

I'd add onion and carrot, maybe potato, plus sweet potato and/or pumpkin and/or celery root. Celery root has a strong flavor, so maybe only about a woman's closed fist worth, but it mellows a lot during cooking. Have no idea where to get shin, but cheek should be easier to find.

@garnergc 9 часов назад

In South Africa “soft shin” is a very popular stewing cut, on the bone it costs the same as ground beef.

@hoilst265 9 часов назад

I keep seeing these in the supermarkets as "gravy beef", but haven't really found anything to use it for. Maybe this is it. This is in Australia, and I'm pretty sure both Coles and Woolworths (because we only have two, more or less) carry it. Have carried it for as long as I remember. But it looks good - and I might try it for some really long, slow-cooked dishes where I might use chuck. I make Indian lamb curries with lamb shank meat, which is basically the same cut but on a sheep, and find it much better than shoulder. I also don't brown the meat for those curries - mostly because I marinade it in yoghurt and spices, and there's not a lot of difference I've noticed. Most recipes for gaeng Massaman (Massaman curry - Thai, not Indian) just have you dump everything in a pot, with coconut milk as the liquid, simmer. Tastes fantastic. Hmm. Might try some Massaman with shin this week. Thanks, Glen!

@royallclark6331 9 часов назад

I'm in South Texas, and have never heard of Henderson's Relish. What is it's flavor profile, say compared to Worcestershire sauce? I've not looked for any Shin but being this close to the Mexican boarder, I'm sure I could find it! Very intriguing dish.

@akope 43 минуты назад

Thanks for introducing me to hendos!

@quinntech7254 11 часов назад

I wonder if you could substitute beef shank for this. I know that where I live it would be next to impossible to get cuts of beef shin without special ordering it!

@digdug7177 7 часов назад

You can always get shin of beef at Centra or T&T. On sale at both places this week Glem.

@richardmassoth8237 8 часов назад

Using a braise, slow cooker or pressure cooker method should really work with something with lots of sinew or tendons. There's a nice Cantonese Dim Sum dish whose English name includes "beef tendon" that has a nice flavorful profile and is also quite tender meat, giving a different spicing direction. Wonderful catch, Glen!

@simonhowarth8082 9 часов назад

I have shin of beef in the oven as Glen posted this. Am using it in a beef bourguignon. Using Alex’s the French guys nans recipe. Not too hard to find this cut it in the uk.

@bigdaddybry 8 часов назад

Henderson's Relish is available in the US on Amazon. Bit pricy at $12 though

@beechermeats9797 10 часов назад

For the algorithms bay bay!!!

@sinswhisper9588 7 часов назад

for stew i would usually do carrots potatoes peas -- maybe some corn oh and onions

@TerryBell 7 часов назад

I recently saw beef shin in WalMart in BC. maybe it IS having a moment

@emilybilbow4990 5 часов назад

If I can find it I will try this… I live slow cooked stews with beef… when I first started ccokibg I was making stew and had it on very low.. I feel asleep and totally forgot about it…it was in the stove all night long!!! Best stew I ever made… lol

@gabriellakadar 3 часа назад

Been there, done that. 🙃

@barneyallen5377 9 часов назад

So good to see you using Hendo’s Glen! When and how did you discover it? Have I missed a video?

@GlenAndFriendsCooking 8 часов назад

I use it here and there - I've been buying it for a while, whenever I see it on the shelves.

@fyrekrystaal27 10 часов назад

I have to try it it😊

@710LENNY 2 часа назад

In Canada, that beef shin would never be separated from the bone, and it, together with it's brothers would be cut crosswise into beef shank at what I consider to be an exorbitant price. If it was a young steer, or veal, it would be called osso bucco. I'm in London ON, and we have several asian markets that actually have beef shanks in their butcher counter. And affordable.

@GlenAndFriendsCooking 2 часа назад

Yet I'm in Canada; and there it is.

@alanholck7995 10 часов назад

I want to see him make the ‘Sheep’s Head’ that was on the opposite page. In the olden days, no part of the animal was wasted- and this type of dish celebrates that.

@TheDriftwoodlover 9 часов назад

😲

@Bear20sp 5 часов назад

We have shin quite easily in South Africa. My mom used to use it for stew often because it is one of the cheaper cuts.

@pagangoddesstarot331 6 часов назад

How do I find your beer site! I make homemade Kalua, and liquors! I would enjoy that channel as well! Thanks

@bradmcmahon3156 2 часа назад

His links are are all in the info box for this video.

@paulfeist 5 часов назад

Mostly called Shanks here in California... and my mom has been making stew from beef shanks my whole life! Trouble is, they started getting popular about 15 years ago, and the price is now up where steak was 10 years ago. Good shanks are about $4.79/lb. In my experience, browning them does tighten them up, but, if you doing something you cook low and slow, and then put in the fridge to have the next day, they give up and are nice and soft after their overnight cool-and-rest.

@gabriellakadar 3 часа назад

Celebrity chefs need to be banned! Here even beef bones are now expensive. Bizarre. In the past the butcher would add a bag 'o bones for free. I think it's all the bone broth ridiculousness. It's just soup bones and I grew up eating shin and soup bone soup with noodles. It was poor people food back then.

@Sqwirle 3 часа назад

I'll check it out when I'm in Ajax next

@loriki8766 8 часов назад

I usually cook beef stew in my instant pot - I wonder if pressure cooking the beef shin would make it as tender as slow cooking? 🤔

@gabriellakadar 3 часа назад

Yes, and faster. But use less liquid or you'll end up with soup, which in and of itself is fine as well.

@leyashnoscar7627 9 часов назад

Glen I like your channel. Will the company that makes your aprons consider making one in pink or lavender?

@GlenAndFriendsCooking 8 часов назад

Possibly yes? Send them an email directly, I know that they have a wide variety of colours and we were trying initially to keep the lineup tight. But they might be able to make them in other colours. Best way is to ask Will and his team directly.

@LadyInBlue3 9 часов назад

@glenandfriends whats the difference between Hendo's and Worcestershire?

@gilesb4773 5 часов назад

My grandmother used to use shin of beef and if we were under the weather, she’d use cow heel as well

@chanman819 4 часа назад

For the Canadians that have a T&T supermarket near them, this cut seems to get labeled as 'heel muscle'. Great in long, slow braises

@funguykel 10 часов назад

Never heard of shin of beef.

@heidiedelman6840 8 часов назад

I never heard of Hendo’s relish here in California. I would like to try it.

@applegal3058 8 часов назад

Here in Newfoundland all Turnips are rutabaga...at least culturally speaking we call it that...I wouldn't have known the difference between the real turnip and what we call turnip (rutabaga) if it wasn't for the internet. We just don't see white turnips here...

@Er-sv5tn 8 часов назад

I live in the American south and we never see rutabagas....only purple/white turnips. We grow them in the winter because they don't like the heat.

@DarthDJJD 9 часов назад

What is this Henderson's Relish? I looked around RU-vid and no one can describe what ingredients are in there, except for vague taste test. I heard it's spicy, or it's vinegary, or has onion taste. Any specifics?

@GlenAndFriendsCooking 9 часов назад

At the risk of angering some people - It's kinda like Lee & Perrins, but has bigger flavour.

@wmschooley1234 5 часов назад

Glen: Great stew you've made today. And when do you plan on doing the sheep head recipe? Does Blue Sky even stock freash sheep head? Or is it a special order from some place like Sandi Brock's videos ? 🙂🙃🙂🙃 Respectfully, W.S.

@gabriellakadar 3 часа назад

They often have them fresh at Adonis supermarket. Halal supermarkets also. Don't know what your area is but there are now several Adonis supermarkets in the GTA. Testicles and brains too. Peel the testicles first. Brains are too finicky for me.

@Mossyrock6 7 часов назад

How about making this with Beef Shank?

@jeannecastellano7181 7 часов назад

I've never had shin of beef. I also haven't seen it in any grocery stores, so I would probably have to pay top dollar at an artisan butchery for this "economical" cut. Well, maybe I shall.

@ForgetU 6 часов назад

I make it like Osso Bucco, but use venison.

@zonacrs 8 часов назад

Is it actually the "calf" muscle behind the shin???

@keeperofthegood 8 часов назад

Ha ha see it come, once Loblaws carries this it will be 20+ a kilo

@simonederobert1612 7 часов назад

There is a question I have pondered on for a while that nobody has answered. The recipe today involves beef as the meat, and the recipe also asks for a liquid. You chose to add chicken stock and not water. Fair enough - you are the cook for this recipe and other cooks do the same. But why chicken stock in a beef dish? It would seem more logical to me flavor-wise, that a poultry/fowl recipe would use chicken stock and a beef recipe would use beef stock for like flavors. Educate me, please.

@GlenAndFriendsCooking 6 часов назад

I had no home made beef stock, and I find the flavour of store bought beef stock unpleasant. So when faced with using something I don't like vs something I do like and know works well; I'll choose chicken stock.

@simonederobert1612 Час назад

@@GlenAndFriendsCooking Thank You, Glen, for your answer. I cook a lot more chicken recipes than beef. Though I do like both as well as seafood, I am cooking only for myself most of the time so rarely any stock-making of all flavors and only chicken is usually readily available. Thank you for letting me know I am not committing some horrible food flavor sin.

@ellefaye448 6 часов назад

I wonder how this recipe would work out for canning or instant pot.?

@markiangooley 5 часов назад

Shin means new in Japanese but shin of beef is nothing new. I’m starting to see it occasionally here in Florida.

@i_am_blur 7 часов назад

I have never made a negative comment on a Glen video, but I just have to say the thumbnail almost turned my stomach this morning. 🤢 I know the image is meant to promote a lesser cut of meat, but I can't imagine seeing a closeup of this bloody piece of silvery skinned flesh is going to make many people think "delicious." 😂

@sync1217 6 часов назад

It's strange. My wife and I have two different thumbnails for this video on our account. I think mine is the one you commented on and hers is not nearly as unapproachable. Maybe Glen changed it? I admit the closeup shot is kinda gross. 😂

@daverhodes9332 5 часов назад

Yeah, my thumbnail changed to. Thanks for mentioning it because that was gross. LOL

@GlenAndFriendsCooking 3 часа назад

There are three thumbnails, and RU-vid will A/B/C test them for a few hours to see which thumbnail gets the best response (clicks and watch time) then switch to the winner. So far the raw beef shin is winning.

@i_am_blur 2 часа назад

@@GlenAndFriendsCooking I had no doubt it was effective - as I mentioned I could tell what the video was about from the thumbnail alone. It's just not appealing to me...and from the comments, apparently a few others felt the same.

@bradmcmahon3156 2 часа назад

@@GlenAndFriendsCooking That explains why I may see a thumbnail for a video one day and the next day it had changed. I didn't know it was an automatic thing.